Paleo Fruit Cobbler and a Giveaway!

For those of you who have been following this blog for a while, this is going to come as no surprise to you:


I have a major sweet tooth.


I know, earth-shattering, right?  But for someone who loves to eat healthy, who knows how harmful refined sugars and flours are to her body, and who still craves sweets in the worst way on a daily basis, this presents quite the problem.

That is, until I tried this recipe.  This recipe, my friends, is quite possibly one of the best things I have ever made.  That's saying a lot, I know.  But here's why:

• no refined sugar or flours
• highlights any fruit flavor you wish - whatever's in season
• combines natural sugars (from the fruit) with healthy fats from the almonds to lessen the impact on blood sugar
• is simple and quick to make and is infinitely adaptable to whatever fruit you have on hand
• requires very few ingredients and none of them are difficult to find
• no artificial ingredients:  that means no artificial sugars, preservatives or strange chemical compounds that require a PhD to pronounce
• Oh, yeah, and it tastes damn delicious and satisfies my sweet tooth without any guilt - and THAT, my friends, is worth more than I can say.

This won't win any awards for beauty and it will probably not blow anyone away with originality.  It doesn't involve layers upon layers of delicate pastry or a whole stick of butter.  It is simply, the season's freshest fruit topped with a just-barely-sweet almond topping.  The crumble reminds me of marzipan, albeit not as sweet, but with the same nutty flavor and texture.  

Top a bowl with a dollop of coconut "whipped cream", as I did, to keep it truly Paleo, or if that sort of thing doesn't matter to you, a little real whipped cream or greek yogurt would be lovely.

For the fruit, you can really use anything you wish.  I have made a couple of variations and used both fresh and frozen fruit, and both work beautifully.  For my first attempt, I used a combination of fresh apricots and frozen raspberries from Trader Joe's.  Then, the second time I made it I used halved, pitted fresh cherries.  If you're using frozen fruit, don't thaw it fully - just enough to separate the pieces.  I think blueberries, blackberries, peaches, nectarines and plums would all work perfectly.

This recipe is gluten-free.  And just a note, as with all nuts that come into my house, I always store my almond flour/meal in the refrigerator or freezer to prolong its shelf life once it's been opened.

Rather than baking it in one pie dish, you can also distribute the fruit and topping into 4 ramekins.  The baking temperature and time is the same, but you should check it at 20-25 minutes to make sure the topping isn't getting too brown.

Paleo Fruit Cobbler

adapted from Everyday Paleo

serves 4-6

2 1/2 - 3 cups fresh or frozen fruit (I used fresh pitted, sliced apricots and frozen raspberries)

1/4 teaspoon cinnamon (optional)

1 1/2 cups almond meal/flour (I use Bob's Red Mill, this is simply finely ground almonds - you could make this yourself if you have a food processor or Vitamix)

1 egg (or substitute 1/4 cup egg whites)

2 Tablespoons coconut butter (or substitute coconut oil)

1 Tablespoons honey or agave nectar (feel free to omit this, it just won't be as sweet)

1/4 cup coarsely chopped nuts (optional)

Preheat the oven to 350 degrees F.  

Lightly spray a 9" pie dish with olive oil baking spray.  Distribute your fruit inside the pie dish and sprinkle the cinnamon over the top.  Set aside for now. (Alternatively, you could use 4 ramekins - just evenly distribute the fruit among them)

In a medium bowl, add the almond meal, egg, coconut butter and honey/agave.  If your coconut butter is solid at room temperature you may need to microwave it for a few seconds to melt it slightly.  Stir everything together to combine well - the mixture will be very thick.  Using your hands, crumble the almond meal mixture evenly over the fruit until you have used it all.  Sprinkle over the chopped nuts, if using.

Bake at 350 degrees F for 30-35 minutes, until the fruit is bubbling and the topping is crisp and lightly browned.    Serve warm with a dollop of coconut whipped cream, real whipped cream or greek yogurt.

Ready for baking...

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Today I have a giveaway for you! 

A few months back I was lucky enough to be able to try an assortment of nut butters from Artisana Organic Foods, a company which I not only admire for their high-quality products but for their ethical and eco-friendly business practices. 

They sent me a box containing two 8-oz jars along with 8 pouches of all of their assorted nut butters.  Check out my review and some of my ideas for how I used their products here.  I used their Coconut Butter in this fruit cobbler recipe and loved the sweet, mellow and subtle coconut flavor it added.  Coconut Butter is also delicious as an ice cream topping, mixed into a fruit and protein smoothie, spread on banana bread or stirred into oatmeal.

The winner will be chosen at random and will receive an 8-oz jar of Artisana's Coconut Butter and sample packs of each of their classic nut butters which are perfect for when you're on-the-go, traveling or even just snacking at home. 

Here's how to enter, you can have up to 4 entries:

1.  Leave a comment telling me which of Artisana's products you are the most excited to try and what you plan to do with it.  

2.  Tweet about this giveaway (be sure to include a link to this post and my twitter handle @lapetitejuju)

3.  Share this blog post on Facebook
4.  Subscribe to this blog via the e-mail link

Leave me a separate comment for each entry-method.  And please leave your e-mail address as well (if it's not linked to your blogger profile) so I can get in touch with you if you're the winner. 

The winner will be chosen on Saturday July 28, 2012 so you have until 11:59 pm on Friday July 27th to enter.  Good luck!

Updated 7/28/12:  This giveaway is now closed.

And the winner of the Artisana nut butter sample pack is Liz!  Congratulations!

Summer Berry Eton Mess

Things I love about summer time:



fireflies


daylight until 9 pm


cut-off jeans and cowboy hats


mountains of sweet corn, zucchini, summer squash and basil


the freckles that pop up on my nose


summer camp (why isn't there a summer camp for adults? friendship bracelets are so in right now....)


citronella candles on the porch

road trips with the windows down


water-gun fights (you guys remember Super-Soakers, right?!)


sandcastles


flip-flops (and pedicures!)


frozen custard at the boardwalk


mini-golf


coconut-scented sunblock


the sound of crickets in the evening


the sound of the lawnmower on Saturday morning


dining al fresco and impromptu picnics


and berries, ripe berries of every kind.....

Of course it goes without saying, summer berries need no adornment to be delicious.  But when the occasion calls for a summer dessert besides a simple bowl of pure, unadulterated fruit, I frequently make the light and simple but elegant Eton Mess.

I forget when or how I first became aware of Eton Mess, perhaps I was looking for a gluten-free recipe to showcase summer's sweet bounty for my brother in law Rob, but all I know is it has been a favorite ever since.

Store-bought vanilla meringues are broken into pieces and layered with fresh, lightly whipped vanilla-scented cream and macerated berries.  I think strawberries are the traditional fruit used, but I don't see why blueberries, blackberries or raspberries couldn't stand in when they're at their peak.  And for that matter, I think sliced fresh peaches or plums would work beautifully too.

I don't typically measure anything or follow a specific recipe when I make this dessert.  It's so simple and you literally cannot mess it up (see what I did there?).  I based this recipe off of Nigella Lawson's because she is just, well, my favorite British foodie, but I've put my own American spin on things.

Eton Mess
adapted from Nigella Lawson
serves 4

4 cups sliced berries (I used a combination of sliced strawberries and blueberries)
4 teaspoons sugar, divided (feel free to substitute stevia, splenda or another sugar substitute if necessary)
2 cups heavy whipping cream
1 teaspoon vanilla extract
8-12 vanilla flavored meringue cookies or nests (or fewer, if yours are very large)
mint sprigs, optional, for garnish

Place your washed, hulled and sliced berries into a large bowl and toss with 2 teaspoons of the sugar. Allow to sit at room temperature for about 20-30 minutes, gently stirring once or twice, so the berries can release their juices.  (This step can be prepared ahead of time:  if preparing in advance, instead of leaving at room temperature mix the berries and sugar in the bowl, cover with saran wrap and refrigerate for 1-24 hours).

Just before serving, whip the heavy cream with the remaining 2 teaspoons of sugar and the 1 teaspoon of vanilla extract until soft peaks form.  Break up the meringues into large chunks and mix half of the pieces into the whipped cream.

In 4 serving glasses, layer the remaining broken pieces of meringue with the macerated berries and the whipped cream.  Garnish with fresh mint, if desired.  Serve immediately.

What are your favorite things about the summer time?  Summer has always been my favorite season, ever since I was a kid.  Even though I'm an adult and no longer have the freedom to enjoy the endless summer days of vacation, the happy memories always return as the days get longer and the evenings grow warmer.  

Tagalong Cupcakes and How to Celebrate Your Dog's Birthday

I think that has to be my most random blog post title yet, don't you think?

That's OK, I think you'll get over it when you see where I'm going with this.

My sweet pup, Hudson, celebrated his 3rd birthday last week.  Three years old!

Just the most ADORABLE puppy that has ever LIVED.

I remember when he was just a puppy, I knew I loved him the first moment I saw him.  The soft coat and pliable skin with lots of room to grow into.  Those sharp little daggers for teeth....  As much as I loved him on that first day, I love him even more today and every day that passes by.

It's no secret that I love my dog, and although he adores (and more importantly, respects) Brian, he's definitely my baby.  

Hudson, I love that you let me mug the crap out of you and lay in my lap for hours.

To celebrate Hudson's birthday, I made Vanilla 'Pup-Cakes' with Peanut Butter Frosting.  Oh, and then I dipped them in chocolate for the humans.  As we all know, chocolate is a total NO-NO for dogs, so please, for goodness' sake - leave the chocolate off the dog's cupcakes!

Pupcake for Hudson on the left, Cupcake for Mama on the right

I'm calling these "Tagalong Cupcakes", yep, like the Girl Scout Cookie.  Although, a Google-Search just informed me that they are now called Peanut Butter Patties - WHAAAT?!!  It's a vanilla cupcake with Peanut Butter Buttercream, dipped in Chocolate Ganache.  Just like the cookie, only a cupcake.  Can-you-handle-that?!?

I used the same vanilla cupcake batter and peanut butter frosting for the Pupcakes, I just made them in a mini cupcake pan because even though it's his birthday, I doubt a 16 pound dog needs a regular size cupcake.  Mini dog = mini cupcake.  He didn't care one way or the other.  Hudson made quick work of his in, oh, about 0.267 seconds....and it didn't take the humans much longer than that to finish theirs ;-)

the birthday boy eating his pupcake

Some tips for celebrating your dog's birthday:

• Make sure to invite friends.  Lots of friends.  Your friends, his/her friends...you're going to have a lot of cupcakes and you don't need to eat them all.
• Have your camera ready when you put the cupcake down in front of him/her.  Dogs aren't great at waiting, especially when it's their birthday and they know it.
• Don't serve your dog's cupcake in the wrapper.  He/she will eat it.  
• Make sure he or she has a special birthday bow-tie (or just a bow, for girls!).  I made Hudson's in about 20 minutes using some blue plaid ribbon, a little thread and a spare button.  Leave me a comment and let me know if you want me to post a DIY, it was quite easy!
• Do it and don't feel silly about it!  This is your best friend, your fur-baby, the one who waits loyally for you to come home, licks your wounds (literally and figuratively), and lays with you when you're sick.  I think it's time to celebrate them for the important family-member that they are.

Happy 3rd Birthday, Hudson Sterling.

Vanilla Cupcakes (or Pupcakes) with Peanut Butter Buttercream and Chocolate Ganache (for the humans)
makes 12 regular cupcakes or at least 24 mini cupcakes
adapted from The Hummingbird Bakery Cookbook, via Joy the Baker

1 cup All-Purpose flour
scant 3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 Tablespoons unsalted butter, at room temperature
1/2 cup milk
1 large egg, at room temperature
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.  Prepare cupcake pan with paper liners or spray with non-stick baking spray.

Combine the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer and mix on slow speed until everything is combined.  It will be a sandy texture at this point.  Gradually add half the milk and mix just until incorporated.

In a separate bowl, whisk the egg, vanilla and remaining milk together for a few seconds.  Then pour into the flour mixture and mix just until incorporated, scraping the sides with a rubber spatula.  Mix a few more seconds, just so everything is combined.  Don't overmix.

Divide the batter evenly among the 12 cupcake tins (or mini cupcake pan, or a combination of the two).  Each cup should only be about 2/3 full, as these will rise significantly during baking.  Bake at 350 degrees for 18-23 minutes (or about 12-15 minutes for the mini cupcakes) until lightly golden, the top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Let the cupcakes cool slightly in the pan for a few minutes, then turn them out onto a wire rack and allow to cool fully before frosting.

Peanut Butter Buttercream
makes enough for 12 regular cupcakes

2/3 cup natural creamy peanut butter (unsweetened)
1 stick unsalted butter, softened at room temperature
1 1/4 cup
pinch salt

Cream peanut butter and unsalted butter in the bowl of a stand mixer fitted with the paddle attachment  at high speed until well incorporated, scraping down the sides occasionally.  Reduce the speed to low and gradually add the powdered sugar until combined, then increase the speed to high and beat until fluffy and smooth.  Add salt, to taste, if desired.  Frost cupcakes using a pastry bag fitted with your desired tip.

Note:  If proceeding to coat the cupcakes with ganache, place the frosted cupcakes in the refrigerator for 1 hour to allow the buttercream to firm up before coating with the chocolate.

Chocolate Ganache Coating (For Humans only.  No dogs allowed.)
makes more than you will need for 12 cupcakes, but enough so that you can easily dip the cupcakes into it (you can refrigerate or freeze the leftover ganache in an air-tight plastic or glass container)

8 oz semi-sweet chocolate, finely chopped (I do not recommend using chocolate chips as they do not melt as well as a chocolate bar)
1 1/2 Tablespoons coconut oil (or vegetable oil would also work)

Once the cupcakes have been frosted and chilled in the refrigerator for one hour, it is time to make the chocolate ganache.

Place chocolate and coconut oil into a 2-cup glass pyrex measuring cup or microwave-safe bowl and microwave on 50% power for 2-3 minutes, stopping every 30 seconds to stir and check to avoid burning the chocolate.

Holding the cupcake by the bottom, dip into the melted chocolate so fully submerge the frosting.  Pull up and allow the excess ganache to drip off for a few seconds, then flip the cupcake back over and allow to set fully for 20-30 minutes before serving.

Note:  if preparing the cupcakes 1 day ahead of time, store the frosted and dipped cupcakes in the refrigerator in an air-tight container.  Before serving, remove the cupcakes from the fridge and allow to come to room temperature for at least 1-2 hours.  These cupcakes do not taste very good cold but they taste amazing at room temperature!

 And, just because I can't get enough of this dog.  Here are some more photos:

Such strange and wonderful expressions you make, Hudson.

Hudson, you love food.  I mean really, really love it.  You're just like your momma.

My awkward but beautiful little baby.

Such a sneaky little hider.

Hudson, my sweet, happy boy.

Valentine's Day Dessert: Chocolate Pavlova with Strawberries

This morning I shared this sad photo...

with a warning to wait until this dessert has fully cooled before trying to remove it from the silpat or parchment.  It's OK though, I had 4 more that turned out beautifully. 

  

With that full disclosure, I give you this recipe for Chocolate Pavlova with Whipped Cream and Strawberries.  A pavlova is basically a meringue dessert topped with whipped cream and fresh fruit or some kind of fruit compote.

I have read that in order to be a true pavlova (rather than a meringue) cornstarch and vinegar must be used in order to get the crisp exterior and soft, marshmallow-like interior.  Well, all I know is this recipe produced both without the cornstarch or the vinegar.  Harumph.  

I absolutely adored this dessert.  It was rich without being filling, decadent yet not heavy.  The chocolate took center stage and the lightly sweet whipped cream and strawberries had supporting roles.  If a fudgy brownie and a marshmallow had a baby, this would be it.  I went all cheesy and shaped the meringues into hearts for Valentine's Day but the original recipe called for making rounds which would look just as pretty I think.

Chocolate Pavlovas with Sweet Whipped Cream and Strawberries
makes 5 or 6 meringues
adapted from Francois Payard, as found here

For the chocolate meringues:

3 large egg whites
1/2 cup + 1 tablespoon (110 grams) white granulated sugar
1/4 cup (30 grams) confectioner's sugar
1/3 cup (30 grams) dark chocolate cocoa powder (or you could use regular)

Place rack in the center of the oven and preheat oven to 200 degrees.  Line two baking sheets with silpats or parchment paper.

Whip egg whites in the bowl of a stand mixer on medium speed until soft peaks form.  Increase speed to high and slowly add granulated sugar, about 1 tablespoon at a time until stiff peaks form.

Sift the confectioner's sugar and cocoa powder over the egg whites and gently fold in using a spatula until well blended.

Dollop the egg white mixture onto the parchment or silpat-lined baking sheets into whatever shapes you desire, and level out with the back of the spoon.  Alternatively, you could pipe rounds onto the baking sheet using a piping bag filled with the meringue.

Bake about 2 hours until the meringues become dry and crisp.  Turn off the oven, leaving the meringues inside to cool.  Cool completely, then remove from oven.  Carefully peel the parchment paper or silpats off the meringues, you may need to use an offset spatula or knife to loosen the meringues.  They will be very delicate and break easily, so be gentle!  Serve with whipped cream and berries (see below) or store un-topped meringues in an airtight container up to 3 days.

For assembly:


Chocolate meringues (recipe above)
Heavy cream, cold
sugar (optional)
vanilla (optional)
fresh fruit - strawberries, raspberries, blueberries, kiwi, etc.
good quality dark chocolate (optional)

Prepare whipped cream by whisking cold heavy cream until soft peaks form, gently whisk in a tiny bit of vanilla extract and sugar if desired to sweeten the cream.

Place a cooled chocolate meringue onto a serving plate and top with some whipped cream.  Top with the sliced strawberries (or other fruit) and grate dark chocolate over the top.  Serve immediately.

Homemade Dark Chocolate Peanut Butter Cups

For all of my preaching about a clean-eating lifestyle, one full of whole foods and few (if any) processed ingredients, I won't deny that I occasionally frequently purchase Reese's peanut butter cups.  I can't help it, I love them.  They're my weakness, especially the Reese's Dark Chocolate cups and the seasonal Reese's - you know the ones:  the hearts, eggs, Christmas Trees, pumpkins that come out at each holiday.  For some reason those taste different - better, fresher!

Unfortunately, Reese's doesn't make their seasonal peanut butter cups in dark chocolate.  So the only way to have the dark chocolate and the fresh taste of the seasonal Reese's is to make them yourself.  Bonus points if you can find one of those silicon molds in the shape of hearts or other fun shapes to really take them to the next level.  I just used pink and red mini cupcake liners for mine and sprinkled a few with some pink and purple dots and I think they looked really cute, and tasted WAY better than Reese's.  The ones that didn't get sprinkles got sea salt.  That's definitely the way to go, in my opinion.

You could double the recipe but just be warned:  it may be dangerous to have too many of these sitting around.  Make sure you have plenty of Valentines to share them with.  I highly recommend the sea salt on top, it's divine.

The starting lineup...

(Ghirardelli 72% cacao bar not shown)

Dark Chocolate Peanut Butter Cups
makes 10-12 mini peanut butter cups

6 oz good quality dark chocolate (I used one Ghirardelli 60% cacao bittersweet baking bar and one Ghirardelli 72% chocolate bar)
1/4 cup natural creamy peanut butter (well-stirred, this is the variety with no added sugar!  decrease sugar if using a sweetened peanut butter)
3 tablespoons confectioners sugar

sea salt, sprinkles (optional, for decoration)

In a small bowl, mix together the peanut butter and confectioners sugar until well combined.  Set aside.

Break up the chocolate and put into a microwave-safe bowl.  Microwave on high for 2-3 minutes or until fully melted, stopping every 30 seconds to stir and check and see if it is melted.  Be careful not to burn chocolate.

Once chocolate is melted, drizzle a little into the bottom of each paper mini muffin liner and use a small basting brush, knife or spoon to coat the sides of each cup with the chocolate.  Place chocolate-coated liners into a mini-muffin pan (to help hold their shape) and place in the freezer for 10 minutes to harden.

Once hard, remove the chocolate-coated paper liners.  Place a small ball (about 1/2 - 1 teaspoon worth) of the peanut butter mixture into the center of each chocolate-coated cup.  Then drizzle more melted chocolate over until the peanut butter is covered.  Repeat for all of the remaining peanut butter cups.  Use a small offset spatula or knife to smooth out the tops.

If desired, sprinkle a tiny pinch of sea salt or some colored sprinkles on top.  

Place chocolate peanut butter cups back into the freezer for 10-15 minutes to harden, then transfer into the refrigerator until ready to serve.  Serve cold or at room temperature.

Crazy for Coconut

Every February for the last two years, Brian and I have traveled to Hawaii to visit my sister and her husband.  They live in Kailua, on the windward side of Oahu, where the weather is always warm and the breeze always smells like coconuts and plumeria flowers.

It is truly the most visually inspiring place I have ever visited.  Breathtaking mountains arise out of the sea, white sand beaches offer unobstructed views of the bluest water you have ever seen, tropical plants like red ginger, bougainvillea and orchids grow wild.  We prefer the funky little surfer towns of the North Shore to touristy Honolulu and Waikiki, but there isn't a single place on the island that I don't wish to return.

This year, we're not going to Hawaii.  At least not this month.  We're planning another big trip for this summer so we had to forgo the annual tropical vacation, and since we saw Colleen and Ben over the Christmas holiday, we decided we should wait a little longer before our return trip.

Perhaps it's because I feel like we should be packing for our yearly Hawaiian trip, but my mind keeps returning to Oahu.  The foods, the sights, the hiking and paddle boarding.  I may not be able to go to Hawaii this month, but I decided to bring a little bit of Hawaii to me.

This recipe calls for only 5 ingredients and no eggs so it's rather quick and simple to prepare.  I chose not to strain out the shredded coconut after steeping it in the simmering milk mixture, but in retrospect I would recommend that you do, as I thought the texture was a little odd with it in.  I used an ice cream maker to churn the finished product, but if you don't have one you could try David Lebovitz's no-machine method.

This isn't too sweet, perfect for my taste buds.  It was marvelous with some toasted coconut and a drizzle of Nutella.  I absolutely recommend the toasted coconut, it adds so much.  

5-Ingredient Coconut Ice Cream
makes about 2 pints
loosely adapted from David Lebovitz

1 can coconut milk (not light)
2/3 cup heavy cream
1/4 cup + 2 tablespoons palm sugar (or substitute the same amount of regular white sugar)
1/2 cup sweetened shredded coconut (or substitute unsweetened coconut, but you may need to increase the sugar by a few tablespoons)
1 tablespoon coconut-flavored rum, I used Malibu (or substitute unflavored vodka or rum)

Toasted coconut to garnish (NOT optional.  Do it.)

Add the coconut milk, heavy cream, sugar and shredded coconut to a medium sauce pan and bring to a boil.  Reduce the heat and simmer gently for 10 minutes, stirring occasionally.  Remove from heat and stir in the coconut-flavored rum.  At this point, if you desire strain the cooked ice cream base through a mesh strainer to remove the shredded coconut.  Chill ice cream mixture over an ice bath to cool quickly, then place in the refrigerator for several hours until thoroughly chilled.  Once completely chilled, pour ice cream mixture into your ice cream maker and freeze according to the manufacturer's instructions.  Transfer ice cream into an air-tight container and store in the freezer.

For the toasted coconut:  heat your broiler to high and move the rack to the top-most position.  Sprinkle shredded coconut onto a foil-lined baking sheet and place on the top rack of the oven.  Broil about 1 minute, watching carefully, as it will burn very quickly.  Remove from oven and sprinkle on top of ice cream.

All Hawaii images used in today's post are courtesy of my AMAZINGLY talented sister, Colleen Cordle.  She is a photographer located in Kailua, Hawaii and specializes in infants, children, families, couples and portrait photography.  Not only is Colleen one of the most talented photographers I have ever met, she is one of the nicest and most down to earth people and will put anyone at ease.  If you ever travel to Hawaii, you have to check her out!  She loves to document the beautiful landscape and would be happy to photograph your family in the gorgeous surroundings there.  Please check out Colleen's website here for more samples of her work.